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Ingredients

• 5 tablespoons  cold unsalted butter, cut into tablespoons
• 2 tablespoons  extra-virgin olive oil
• 4   large shallots, finely chopped
• 2 cups  beef stock or low-sodium broth
• 1/2 cup  dry red wine, such as Cabernet Sauvignon
• 1 teaspoon  thyme leaves
•   Salt and freshly ground pepper
• 1 3 1/2-pound  8-rib rack of lamb, frenched
• 2 tablespoons  vegetable oil
• 3 tablespoons  coriander seeds

Description

At Lilette In New Orleans, Chef John Harris Uses Coriander Seeds To Make A Simple, Citrusy Crust For His French-influenced Rack Of Lamb. Behroush Sharifi's Coriander Seeds Are Small, So They Cling To The Meat; Other Coriander Seeds Tend To Be Larger,

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